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Chipotle Chicken Cheesesteaks

Stephanie Wise
Created January 10, 2017
These cheesy chicken cheesesteaks with smoky spices and seasonings make for the perfect easy comfort food.

I have to be completely honest: On any given week, my husband and I often eat the same five things for dinner. Those things include pasta, enchiladas, quesadillas, grilled cheese with soup and burgers. Yes, we have different variations, but we’re eating the same foods nonetheless. Needless to say, we are long overdue for an overhaul of our weekly menu. 

So, I’ve been experimenting with fast, easy and yet satisfying (and family friendly, even with the two of us) meals that could replace our tired, worn-out standbys. These chipotle chicken cheesesteaks have quickly become a frontrunner. Not only do they take less than a half-hour to make, they’re super delicious and filling. And, the husband and I enjoy them equally, which is a rare find in the dinner department. 

Start by gathering your ingredients. We’ll be using Old El Paso® fajita seasoning to flavor the chicken, as well as chipotle chiles in adobo sauce.

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Pound the chicken breasts thin; then slice them into thin strips and sauté in a large cast-iron skillet until they’re cooked through. Transfer the chicken to a plate.

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Add the sliced onion, bell pepper, garlic and thyme to the skillet; sauté until the onion is soft.

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Then, add the chipotle chile, adobo sauce and fajita seasoning. Add a bit of water, too, to loosen up the seasoning so it coats the veggies and chicken more easily.

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Return the chicken to the pan and cook another minute until everything is hot. Remove from heat, then stir in the cheese.

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Divide the mixture among four sliced hoagie rolls. Dinner is (already) served!

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Chipotle Chicken Cheesesteaks

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Ingredients

    • 2teaspoons olive or vegetable oil
    • 3/4to 1 lb boneless skinless chicken breasts
    • 1cup sliced white onion
    • 1cup red or green bell pepper strips (or a mix)
    • 2teaspoons minced garlic
    • 1/4teaspoon dried thyme leaves
    • 1chipotle chile, minced
    • 1tablespoon adobo sauce (from can of chipotle chiles)
    • 2tablespoons from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
    • 1to 2 tablespoons water
    • 1cup shredded sharp Cheddar cheese (4 oz)
    • 4hoagie buns or bolillo rolls, split

Directions

  • 1Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
  • 2Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
  • 3Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
  • 4Divide mixture among buns.

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